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Indian Dal Recipe

Servings: 8 (depends on total meal)

Ingredients

  • 250 grams / ~2 cups lentils
  • 50 grams / ~4 tablespoons olive oil
  • 1 liter / ~4 cups of water
  • 8 grams / ~4 teaspoons of turmeric
  • 350 grams / ~3-4 vine ripened tomatoes chopped
  • 2 Indian bay leaves
  • 6 grams / ~2 teaspoons organic black cumin
  • 35 grams / ~7-8 garlic cloves chopped
  • 35 grams / ~an inch of ginger chopped
  • 6 cloves
  • 1 gram / ~1 teaspoon ground fenugreek
  • 10 grams / ~1 1/2 tablespoons garam marsala
  • 350 grams / ~2 red onion chopped
  • 15 grams / ~3 teaspoons Kosher salt you can add more later to taste

Instructions

  • Read the narrative for the hot-to make dal, but the tempering is simply a process of searing some aromatics and mixing them along with some smoke into the dal.
  • Indian Dal Tempering
  • 2 cloves
  • 1 garlic clove sliced
  • .5 grams of mustard seeds (about a pinch)
  • 10 grams minced JalapeƱo pepper
  • 13 grams clarified, unsalted butter